Sweet and Spicy Coleslaw ... the GOOD kind!

I always hated coleslaw as a kid. It was too crunchy and I hated the sweetly slippery texture over cabbage. Seriously, what kid would like that stuff?

Having said that, I have now come to really appreciate a great coleslaw and with just a few twists, made one that is completely crave-able.

I use Napa Cabbage instead of the hard white or red kind. It's light, crispy and easy to munch with no bitter ugly flavours.

I love a simple dijon / vegenaise dressing, with a bit of palm sugar or agave for sweetness.

Finally, I will heat some pine nuts or almonds in a pan with more brown sugar, and just warm the sugar until it crystallizes and coats the nuts. As a final step, I shake a hearty shower of cayenne for spicy sweet greatness. If I have cranberries or currants, so much the better.

Final product just leaps off the plate, and I find that I never seem to make enough.

Princess Kate & Plant Eaters on the Road

In Ottawa, (actually, across the river in Hull) there was a beautiful little restaurant called La Belle Verte which served the most spectacular crackers I have EVER eaten, along side a vegan cream cheese, a roasted pepper dip and a vegan pesto.



Felicitations on such a delicious effort, and artful presentation. It was great fuel for actually getting to MEET Duchess Catherine in Ottawa the next day!!!! A total thrill.

We also had a fabulous time at an amazing hotel in Mackinac Island. Even though animal-free cuisine is quite a challenge for our south of the border friends, they made an excellent effort. My fave dish was a caesar salad with a dressing made of hummus, lemon juice, garlic and herbs over romaine and garlic croutons.

Here is a herb polenta with delicious roast vegetables.

For Alicia

One of the things I learned quickly in plant-based eating is how much of a friend my rice cooker actually is. You absolutely MUST have one.

I use mine for all kinds of combinations - but my favourite lately is brown rice and lentils. It is literally so easy. You just scoop out how many portions you want (1 = 1 scoop, 4 portions = 4 scoops) and then add water to the line inside which corresponds with how many scoops you put in. It takes longer to explain the directions than to make the rice.

I will salt the water, and add any watery veggies (carrots, tomatoes, etc...) but I do stay away from spicing it until it's cooked since I use it for oatmeal. I don't care how cheffy I ever get, but I don't see the need for curry-scented oatmeal....



Here are two easy ways to reinvent any bean and rice dish. Use an ice cream scoop to form balls over tortilla chips, and pop in the oven to heat. Add fresh avocado and cilantro for colour and flavour.




Heat a few spoonfulls in a nonstick pan until the bottom browns and becomes crisp. A bit of olive oil will help, although it's not necessary. Sprinkle over salad greens - here, I've toasted a tortilla into a bowl.

OK - THREE WAYS. Three quarters of the way through the salad, I wrapped up the rest, into the tortilla. You could eat the leftover mixture either way. Great for lunches or a quick wrap on the go.

A FOURTH? Take leftover rice and beans, and turn it into a burger or even a croquette. Do I hear six?

Here is a quick list of a few combos:

Oatmeal + fruit

Bulgur wheat + parsley + green onions

Brown rice + lentils

Jasmine rice + coconut milk + ginger

Black/ Wild rice + extra water !!!

Yellow peas + vegetable stock

French Lentils + shallots

Amaranth + lemon juice

the list goes on....

Delinquent Blogger!!!

I have been horrible at keeping up the blogging, although it's not for a lack of summer inspiration and photographs, so here they are.




First, here is a spicy indian rice dish with butternut squash, chickpeas, a can of Bravo tomato sauce, some roasted corn, green onions and delicious Indian spices from my sister in law. I'm going to make these into veggie burgers by adding some vital wheat gluten and some shredded onion.




I MADE VEGAN FETA CHEESE!!! I love feta cheese, and was intrigued by a combination I saw on "Chopped" where the chefs had to use it in a dessert. While the talking chefheads were musing about the briny saltiness of the feta, I had an epiphany. We have been using occasionally, the new vegan cheese called Teese. It's a great near match to the original buffalo mozzarella. We had about 4 ounces left after a pizza evening, and I thought it might lend itself to adopting some feta flavour.

So : I zested and juiced two lemons and added enough sea salt to the bowl to seriously pickle something. I pressed the small cubes of Teese into the lemony salty brine, and left it alone for a few hours. It was absolutely FETAstic. Next time, I will chop up some capers too.

Last time I was at the grocery store, Harrison asked for Edamame. He loves it steamed in the pods, and seasoned with lemon juice, salt and toasted sesame oil. I also like to make hummus with it. I asked him to pick up two bags in the frozen section - one with the pods, and one already shelled. He grabbed green peas instead, and I didn't notice till I got home.

So - it was green pea hummus! Slightly more bitter, since it was raw, but every bit as delicious. I used a bit of extra garlic, and the colourful heirloom tomatoes really elevated it. I love RYVITA crackers - the texture is perfect and crisp - so this was our lunch yesterday. That, with a lemony, salted, hot sauced vegetable cocktail.